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Eton mess with strawberry and basil sauce
Posted 28 November 2018
The addition of Greek yoghurt and berries add a nutritious boost to this summer dessert from Sprout Cooking School. And kids will love getting involved with the “mess” factor of this dish!
Cooking time: 70-90 minutes
Prep time: 25 minutes
- 2 Egg whites
- ⅓ Cup caster sugar
- 2 Punnets strawberries, quartered
- ½ Bunch basil
- 2 Tablespoons honey
- 2 Tablespoons balsamic vinegar
- ⅔ Cup thickened cream
- 1 Tablespoon icing sugar
- 2 Teaspoons vanilla bean paste
- ½ Cup thick Greek yoghurt
- 1 Punnet blueberries
- 1 Punnet raspberries
1. Preheat oven to 100°C. Line a baking tray with baking paper. Whisk egg whites until firm peaks form. Whisk in sugar and continue to beat until stiff peaks form. Spread meringue mixture approximately 1cm thick onto on the lined baking tray. Bake for 70-90 minutes or until dry to the touch. Turn off oven and allow meringues to cool in the oven.
2. Combine half the strawberries, two sprigs of basil, honey and balsamic vinegar in a small saucepan over medium heat. Simmer for 5 minutes or until strawberries have softened and are starting to collapse. Set aside to cool.
3. Whip cream, icing sugar and vanilla to firm peaks in a large bowl. Fold through yoghurt.
4. Gently fold meringue and strawberry sauce into cream mixture. Don’t over mix, to ensure ripples of sauce remain in the cream mixture. Divide between four serving bowls. Top with remaining strawberries, blueberries and raspberries. Garnish with remaining basil leaves.
This dessert is perfectly suited to entertaining as the meringue, strawberries and cream mixture can all be made ahead of time. When your guests are ready for desserts, gently fold together the mixtures and serve.
Greek yoghurt is a good source of protein, carbohydrates and calcium. It’s slight sour flavour and lower fat content is perfect for balancing out the sweetness and richness of many desserts.